Autumn｜Fruit｜Japanese food｜Seafood｜たこと巨峰のみぞれ和え
Octopus and Kyoho Grapes Tossed with Grated Daikon Dressing
CCulinary Workshop - Culinary Art - Sep.2019
Ingredients
| Boiled Octopus | 40g ... Sliced diagonally |
| Kyohou Grapes | 6 pieces ... Peeled and cut in half lengthwise. Remove seeds. |
| White Turnip (Hasu Imo) | 5cm ... Peeled and thinly sliced, lightly salted until softened, then rinsed and squeezed. |
| Grated Daikon Radish | 40g ... Grated from about 120g daikon, drained on a sieve. |
| Yellow Chrysanthemum Petals | As needed |
Tosa Vinegar Seasoning
| Dashi Stock | 2 tablespoons |
| Vinegar | 1 tablespoon |
| Light Soy Sauce | 1 teaspoon |
| Mirin | 1 teaspoon |
| Sugar | 1 teaspoon |
Procedure
- Prepare the Tosa Vinegar by combining the ingredients in a small saucepan, bringing it to a boil, then cooling and chilling it.
- Mix the Tosa Vinegar from step 1 with the grated daikon radish, then combine with the octopus, grapes, and white turnip.
- Arrange on a plate and sprinkle with chrysanthemum petals.